The digital version of the SXSW Film Program Guide is now available! Log into SXsocial and click on "SXSwag" to find yours today. Packed full of information, this guide is a must-read before leaving home, and a great resource on the ground.
Issue link: http://read.uberflip.com/i/648738
FILM CONFERENCE 8 7 2 0 1 6 S X S W F I L M P R O G R A M G U I D E S o u t h B i t e s FILM CONFERENCE FILM CONFERENCE C O N V E R G E N C E T R A C K SOUTHBITES FRIDAY, MARCH 11 MONDAY, MARCH 14 THE DRISKILL AND AUSTIN CONVENTION CENTER FRIDAY 12:30 PM AUSTIN CONVENTION CENTER BALLROOM D . . . . . . . . . . FEATURED SESSION Will 'No-Tipping' Sve the Resturnt Industr? This past November, Danny Meyer's Union Square Hospitality group introduced a zero-gratuity policy. This not only affects the BOH, FOH and diners experience/bill, but has a ripple effect across the restaurant industry as a whole. Adam Rapoport sits down with Meyer to discuss the praise and backlash of a no-tipping world and the policies that are yet to come. #NoTipping Danny Meyer, Union Square Hospitality Group; Adam Rapoport, Bon Appétit SATURDAY 9:30 AM THE DRISKILL MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL Culinr Innovtion: Trcing Food Trends Keeping a close eye on trends is important to professionals across the food landscape: media, restaurants, producers, brands, startups and event organizers, just to name a few, all need to know what's next in food and drink to stay relevant and build successful businesses. Panelists will discuss the keys to spotting food trends and implementing them in your work and if the food world itself is a trend. Will Levitt, Taste Talks/Northside Media Group; Amanda Hesser, Food52; Lucie Greene, J Walter Thompson Intelligence; Damiano Marchetti, Munchies/VICE THE DRISKILL BALLROOM . . . . . . . . . . . PANEL Food Trnsformers: Reimgining Food Trditions Three acclaimed chefs share their inspiration for transforming time-honored food traditions into tastes for today's palates. Virginia Willis transforms classic southern recipes into healthful ones by re-imagining ingredients while keeping Southern charm. Tatsu Aikawa infuses time-honored ramen-making techniques into a mash-up of dishes. Michael Fojtasek transforms generations of Southern cooking traditions. #newcuisine Marla Camp, Edible Austin; Michael Fojtasek, Olamaie; Tatsu Aikawa, Ramen Tatsu-Ya; Virginia Willis, Virginia Willis Culinary Enterprises 11:00 AM THE DRISKILL BALLROOM . . . . . . . . . . . . SOLO Is New Yor Still the Most Influentil Food Cit? Over the last 10 years, food has become a national obsession. Across the US, more restaurants are opening, and in unexpected places. Many chefs are eager to trade in NYC buzz for a restaurant of their own in a city where competition is lower. With so many chefs leaving NYC, is NYC still the epicenter, and how is buzz shifting? Andrew Knowlton , Bon Appetit MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL Sensors, Trnsprenc nd the Modern Resturnt We're familiar with consumer restaurant reviews. New tech gives diners the ability to test restaurant dishes for specific ingredients, allergens or other dietary restrictions. What happens when these science-based results become part of the review process? This discussion will center on these new devices and their impact on dining. #sensordine Angelique Toschi, Shakey's USA Inc; Carla Borsoi, 6SensorLabs; Kristen Hawley, Chefs + Tech 12:30 PM MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL Chec Online for Session Scheduled t this Time Things Change! Check schedule.sxsw. com, the digital program guide at sxsw. com/filmguide or the SXSW GO app to find updated information about what will be scheduled here. We're sure it'll be something really cool that you won't want to miss, whatever it is!! THE DRISKILL BALLROOM . . . . . . . . . . . PANEL Food Hll Ntion: The Return of Public Mrets Once a thriving part of our urban landscape, food halls are making a comeback. What's driving this type development that clusters restaurants and food businesses together? What's next as chefs and restaurateurs react to rising real estate and labor costs everywhere? Join some great minds in the movement and learn about the coolest food hall projects around. Mike Thelin, Bolted Services; Shaheen Sadeghi, lab holding; Stephen Werther, Bourdain Market; Kim Malek, Salt & Straw 3:30 PM AUSTIN CONVENTION CENTER BALLROOM EFG . . . . . . . . FEATURED SESSION JUST Food: Wht It Loos Lie When We Strt Over Our current food system is broken. What would it look like if we just started over? Andrew Zimmern and Josh Tetrick discuss what a more just food system looks like and the roles that capitalism, public policy and delicious food need to play in using food as a platform for change. #JustFood Josh Tetrick, Hampton Creek; Andrew Zimmern, The Travel Channel THE DRISKILL MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL Hooed on Bctch: Sefood You Should be Eting Wherever there is fishing, there is bycatch: the incidental capture of non-target species, and some chefs/fishmongers are working to promote the "trash fish" on menus, both for the good of our planet and taste buds. Who is successfully making bycatch a part of their everyday menu? What are they serving and why, and how can we promote this movement nationwide? #bycatch Chris Shepherd, Underbelly; Jim Gossen, Sysco Louisiana Seafood LLC; PJ Stoops, Foreign Correspondents; Rosa Zirlott, Murder Point Oysters THE DRISKILL BALLROOM . . . . . . . . . . . PANEL How Do We Get Billions of People to Et Less Met? US consumers are aware of the impact of our high per-capita consumption of meat on the environment, global food security and increasing chronic disease. How can you convince people to cut back on something so cheap and delicious? This panel will explore what history tells us about how dietary shifts happen and what it can teach us about how to encourage individuals to embrace a lower-meat diet. Eliza Barclay, NPR; Isha Datar, New Harvest; Rachel Laudan, The University of Texas at Austin 5:00 PM MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL Chnging Times: Resturnt Survivl in Rel Time In the era of the Eater Heatmap, real-time reviews and dinner-on-your-doorstep services, competition has never been greater for the restaurant dollar. Veteran restaurant chefs and owners reveal what it takes to stay vital and capture diners in the digital age. #SouthBites Mariam Parker, Austin Food & Wine Alliance; Tyson Cole, Uchi; Andrew Weissman, AWRG; Brandi Key, Clark Cooper Concepts THE DRISKILL BALLROOM . . . . . . . . . . . . DUAL The Future of Grocer Shopping Chaotic Moon will discuss innovation using the SmartestCart, an autonomous shopping cart that uses technology to streamline the shopping experience. Data and hardware, woven together with software, surround us in our everyday lives, and the SmartestCart demonstration will launch a discussion on what the future of shopping could be and, on a larger level, how to create the best user experience. #smartcart Eric Bee, Chaotic Moon Studios; Marc Boudria, Chaotic Moon Studios SUNDAY 11:00 AM THE DRISKILL THE DRISKILL BALLROOM . . . . . . . . . . . PANEL Do Food Bloggers Deserve Set t the Tble? It's no secret that the best food bloggers are wildly popular, but do they deserve a seat the table? As the role of the editor, the celebrity chef, the restaurant critic and the social media superstar evolve, where and how do food bloggers fit into the food media landscape? Kerry Diamond, Yahoo! Food; Stephanie Smith, Yahoo! Food; Molly Yeh, My Name Is Yeh MAXIMILIAN . . . . . . . . . . . . . . . . . . . PANEL Wht Wste: 40% of Food Discrded, 49M Go Hungr The stats around food waste and hunger in the US are alarming: we throw out or fail to use forty percent of our food supply every year while nearly 49 million people are food insecure. The disconnect between what we produce, what gets to the consumers who need it and the policies in place that prevent efficiencies, emphasizes the need for innovation and change. This panel tackles the pervasive issue head on. Suzanne Lindsay-Walker, The Kroger Co; Marie Audet, Blue Spruce Farms/Audet's Cow Power; Liz Baldridge, Feeding America; Ashley Zanolli, Environmental Protection Agency